For the base:
2 packs of oatmeal biscuits
3 tablespoons of butter
For the Custard:
4 glasses of milk,
5 tablespoons of powdered sugar
2 tablespoons flour
2 tablespoons heaped starch
1 packet of vanilla
For the above:
1/2 cup of lemon juice
1/2 cup of water,
4 tablespoons of powdered sugar
1 egg yolk
2 teaspoons of heaped starch
To Decorate: Lemon slices and mint
FABRICATION
For the base of the cake, pull the biscuits in the rondola until it reaches the consistency of flour. Add the melted butter and mix well with your hands. Spread baking paper on the bottom of a medium size springform tin. Pour the biscuit mixture on it, press it and put it in the fridge. For the custard, put all the ingredients in a pot and mix until there is no lump. Place it on the stove burning over medium heat and cook it by mixing until it gets consistency. After the first temperature of the custard has passed, pour over the cake. Let it rest in the refrigerator for 3-4 hours after it cools down. Take all the ingredients into a small saucepan and mix. Place it on the stove and cook until it boils. Then pour it over the custard and let it cool again in the fridge. Remove from mold after cooling. Serve with thinly sliced lemon and fresh mint leaves.